No they did. They went back and forth to the chef asking the questions, all three waiters. There were four people trying to answer her questions, during a busy period, but she wasn't having it, so screw them, right?
You seem to be unfamiliar with coeliacs, and thus the context of why she was being quite so "demanding".
From
here:
Celiac Disease Symptoms
Symptoms of celiac disease include:
Anemia
Anxiety
Bloating or gas
Constipation
Delayed growth in children
Depression
Diarrhea
Discolored teeth
Fatigue/tiredness
Headaches or migraines
Infertility
Irritability
Itchy skin rash (dermatitis herpetiformis)
Joint pain
Liver disease
Pale mouth sores
Poor weight gain
Thin bones
Tingling/numbness
Some of those are more long-term things, so she was asking if it contained gluten so she didn't have to deal with more immediate things, like bloating, gas, and most commonly, diarrhea.
Left untreated, people with celiac disease are at-risk for serious health consequences. There is currently no cure for celiac disease and the only treatment is a strict gluten-free diet.
No treatment for it other than avoiding gluten. That's why she wanted to know what contained gluten, and was unwilling to accept "I think it does, I'm not going to check though" as a reasonable response.
She called ahead, they said they'd be able to accommodate her coeliacs. I don't know how that conversation went, but if it were me, I'd have been asking about cross contamination 'cause even a small amount of gluten containing food can cause great discomfort.
Yeah, maybe they should all know that stuff. But if none of them did, then clearly she's the first person to have brought it up, so it's still asking for stuff that's specific to her. How do you train for shit that's never come up before?
By listing on the menu gluten containing items, and informing the staff of gluten containing items, same as any other allergen. It's not rocket science :p
It does say in the menu (assuming the picture in the article is of the menu from that restaurant) that staff will go through the ingredients if they're informed of an allergy or intolerance.
The owner should have taken this as an opportunity to make some changes, rather than saying she was a princess for wanting to, at the very least, not be on the can for the rest of the night, and the absolute cheekiboi retort of referring to an incurable medical condition as "whims and demands". If the first waiter was trained to answer her very reasonable questions (all amounting to "is this safe for me to eat or will I need the 4-ply tonight?"), she wouldn't have had to bother other waiters, and the owner and chef wouldn't get "bombarded" with questions.
She even says in her little review thing that's partially screenshotted in the article, that she's never had to deal with this kind of buffoonery in "all her coeliac
years".
People not wanting gluten in their food isn't a new thing. It's a stupid fad for lots, but some have legitimate medical reasons for not wanting to consume it. It's exactly the same as if someone wanted to know if a meal contained peanuts, just for less acutely lethal consequences.
